Cheesesteak-Stuffed Peppers

When I saw this recipe on Pinterest a few weeks ago, I knew this was an idea I needed to try.  After scanning the recipe, I realized that it used ingredients I don’t keep on hand, so I decided to make up my own – and this is what I got.

I must confess that this was not a favorite of my husband’s.  I think he’d rather just have a huge chunk of bread full of meat and cheese – and he’d happily pass on any veggie-style toppings.

On the other hand, I loved it.  It’s simple, rich, full of flavor, easy to make, and it really appeared decadent to me.  We don’t eat lots of red meat, so the flavors of the steak mingled with cheeses and caramelized veggies was perfect in my book.  I can’t wait to make these again!

So if you’re feeling adventurous and in the mood for something rich and meaty, give these Cheesesteak-Stuffed Peppers a try.

Cheesesteak-Stuffed Peppers
Yields 4
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79 calories
9 g
11 g
3 g
4 g
2 g
135 g
91 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
135g
Yields
4
Amount Per Serving
Calories 79
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 11mg
4%
Sodium 91mg
4%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
5%
Sugars 1g
Protein 4g
Vitamin A
6%
Vitamin C
288%
Calcium
9%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large bell peppers
  2. 1 onion, diced
  3. thinly sliced steak, 1-1/2 c. I used leftover steak from the night before - it worked perfectly and was a great way to use up meat that might otherwise have dried out. These juicy veggies kept that from happening here. 🙂
  4. 1/2 c. Italian blend shredded cheese
  5. dash of olive oil
Instructions
  1. Saute your onion in olive oil until caramelized.
  2. Add steak to combine.
  3. Slice your peppers in half from top to bottom and remove core and seeds.
  4. Sprinkle a pinch of cheese in the bottom of each one.
  5. Fill and mound each pepper half with the meaty mixture.
  6. Top with more cheese.
  7. Bake peppers at 350 for 30 - 45 minutes until cooked through.
beta
calories
79
fat
3g
protein
4g
carbs
9g
more
A Nest in the Rocks http://anestintherocks.com/
I love to eat a good cheesesteak sandwich with all the veggies on top – lettuce, tomato, pickles, black olives, etc., so I think a good salad pairs perfectly with this.  This is a great way to have a healthy meal full of flavor that preps really fast.
 
What’s your favorite way to eat a cheesesteak?
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